Stuffed Morel Mushrooms

Fresh morel mushrooms are stuffed with a savory cream cheese and crab filling then baked in this recipe for a tasty bite-size appetizer.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 165 Calories

Ingredients

• 1 egg
• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon butter
• 1 teaspoon Worcestershire sauce
• ¼ cup bread crumbs
• ½ teaspoon sea salt
• ¼ cup shredded Parmesan cheese
• butter-flavored cooking spray
• 1 (6 ounce) can lump crabmeat
• 8 fresh morels - trimmed, washed, and dried
• 1 tablespoon finely chopped red bell pepper
• 1 tablespoon thinly sliced green onion, including green part
• 2 tablespoons finely chopped celery leaves
• 4 dashes hot sauce, or to taste

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.

Step 2

Chop mushroom stems finely. Cut mushroom caps in half lengthwise; place cut-side up in a 9x13-inch baking pan.

Step 3

Melt butter in a small skillet over medium heat. Add chopped mushroom stems, red bell pepper, and green onion; cook and stir until green onion is translucent, about 5 minutes. Remove from heat; allow to cool, about 10 minutes.

Step 4

Mix cream cheese, crabmeat, egg, celery leaves, Worcestershire sauce, hot sauce, and sea salt together in a large bowl. Fold in cooled onion mixture. Place a dollop of filling in each mushroom cap with a small spoon.

Step 5

Mix bread crumbs and Parmesan cheese together in a small bowl. Sprinkle on top of filled mushroom caps.

Step 6

Bake in the preheated oven until filling is golden brown, 30 to 35 minutes.